|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed pans of puree eggs, veggies, potatoes, etc, pan of chicken breast all prepped, dated, and tightly wrapped in plastic wrap and foil from yesterday at 44-48F. All were discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed large pan of chicken and one pan of liver both covered tightly with plastic wrap and foil in the walkin cooler prepped today at 45F (still within the cooling perimeters). Pan uncovered, chicken divided into 2 pans, placed in the freezer to cool faster). Chicken now at 36F and liver at 37F. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
No Points Deducted: 5-501.111 Keep storage areas and bins for waste in good repair.
Observed heavy rust buildup on the dumpster. Ensure no holes are present. Replace. c |